Position two racks near the center of the oven and heat the oven to 325°F. Line three baking sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrape the bowl. Add the egg, corn syrup, and vanilla; beat for 1 minute on medium speed. Mix in half the all-purpose flour on low speed until thoroughly combined, 30 seconds to 1 minute. Scrape the bowl. Briefly mix in the remaining half of the all-purpose flour. Sprinkle the cake flour, baking soda, and salt into the bowl and beat on low speed until well blended, 30 seconds to 1 minute. With a wooden spoon or a rubber spatula, stir in the cranberries, oats, pecans, coconut, and white chocolate.
Using your fingertips, shape 2-oz. pieces of dough (about a scant 1/4 cup) into 2-inch-diameter disks that are 1/2 inch thick. Space them at least 2 inches apart on the parchment-lined sheets. Bake until the cookies’ edges and bottoms are golden and the centers feel dry on the surface but still soft inside, 15 to 16 minutes. When baking two pans of cookies at once, switch the position of the pans after 8 minutes for even browning. Let the cookies cool on the baking sheets for at least 1 minute before transferring them to a wire rack to cool completely. These cookies will keep for three or four days at room temperature or for several weeks in the freezer.
nutrition information (per serving):
per cookie based on 18 cookies;
sat fat g
Photo: Scott Phillips